MENU: Local Pork Liver & Kidney Terrine w/ Watercress, Pickled Watermelon Radish, Mustard Viniagrette w/ Spann Vineyards, Charodonnay-Viognier, CA ‘06 Celery Root Soup w/ Darien Shrimp, Bacon, Thyme Oil w/ Timpune, Grillo, IT ’08 Pumpkin Swordfish w/ Roasted Turnips, Pearl Onions, Baby Carrots, Golden Beet Sauce, Radish Jam w/ Michel Gendrier, Cheverny, FR ‘07 Braised [...]
“Tea Sandwiches” w/ Turnip, Beet, Goat Milk Butter, Red Wine Viniagrette w/ Lillet and Cava Aperitif White Bean Soup w/ Mussels, Chorizo, Kale, Tapenade Crostini w/ Coenobium, Lazio Bianco, IT ‘06 Venison Au Poivre w/ Creamed Chantrelles, Carmelized Pear and Onion, Parsley Leaves w/ Gallet, Cote Rotie, FR ’05 Duck Leg Confit w/ Rosemary Compressed [...]